Directions

1. Rinse the meat, place it in a large saucepan and cover with cold water. Add some salt and bring to boil.
2. Skim it, cover and cook for about 1 hour. Add the pepper and the vegetables and cook for a further 15 minutes.
3. Take the meat and vegetables out and keep them warm. Strain the broth, add the rice and some more water for the soup if needed, and cook for 10 minutes.
4. Prepare the egg and lemon sauce and add it to the soup stirring constantly on a very low heat for 3 minutes.
5. Serve the soup immediately, followed by the meat and the vegetables.